Step 1: Soak 1/2 cup of yellow moong dal in water for 1 to 2 hours. Drain the water completely and set it aside.

Step 2: Heat 1 1/2 tablespoons of oil in a kadhai (wok) or pan over medium heat.

Step 3: Add the mustard seeds and cumin seeds to the hot oil, letting them splutter to release their aroma.

Step 4: Add the crushed garlic cloves and sauté for a few seconds until they turn a light golden colour.

Step 5: Add the freshly chopped spring onions to the pan. Sauté the greens and the white bulbs well on medium heat.

Step 6: Stir in the Kanda Lasun Masala and salt. Mix thoroughly. You will notice the spring onions starting to release their natural water.

Step 7: Add the soaked moong dal to your Spring Onion Moong Dal Recipe. Mix everything completely so the spices coat the dal.

Step 8: Turn the flame to low and let it cook for 10 to 12 minutes until all the moisture evaporates and the dal is perfectly soft. (If cooking on medium heat, it will take around 5 to 7 minutes).

Step 9: Turn off the heat and serve your delicious sabzi hot!